Why canteen hygiene matters
One case of food poisoning can take out a whole shift. A clean, well-run canteen keeps staff healthy, on site and productive.
Kitchen basics
- Separate boards and utensils for raw and cooked food
- Hand-washing stations with soap at every entry
- Clean uniforms, caps and gloves for kitchen staff
- Daily degreasing of hoods, stoves and surfaces
- Fridges kept at safe temperatures and checked daily
Storage and serving
Store dry goods off the floor in sealed containers, rotate stock first-in-first-out, and never leave cooked food at room temperature for long. Serving counters should be covered and cleaned between meals.
Pest prevention
Kitchens attract cockroaches, ants and rodents. Combine daily cleaning with scheduled professional pest control and keep records of every treatment.
Let a partner run it
Mirach sets up and runs staff canteens end to end, from agreed menus and preparation to serving and hygiene, backed by our own pest control and supply divisions.
